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The International Patisserie Diploma (IPD)

Westminster Kingsway College

Vincent Square, Victoria, London SW1P 2PD

The International Patisserie Diploma (IPD)


Starting:
Ending:

18 t h September 2017
16 t h March 2018

Timetable:

Mon
T u es
W ed
Thurs
Fri

Duration:
Fees 2017 -18:

Teaching hours:
Qualification:
Grading criteria:
Certifications:

Contact:
Email:
Facebook:

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K i t c h en p ra c t i c a l
K i t c h en p ra c t i c a l
T h eo ry a n d T u t o ri a l s
K i t c h en p ra c t i c a l
F o o d s c i en c e, e xt ern a l t r i p s , p r es en t a t i o n s
S el f - s t u d y

24 week fast tr ack programme


One full payment of 13,000 on r egistration completion prior to
starting the programm e and 500 cas h per studen t given to P rogramme
Manager for external culinary trips, restaurant visits a nd shows.
GLH (guided learning hours) 25 hours per week
International Patisserie Diploma
CIEH Level 2 Food Safe ty and Hygiene Cer tificate
Pass; Merit: Distinction or C ertificat e of Att endance
International Patisserie Diploma
CIEH Level 2 Food Safe ty and Hygiene Cer tificate
Certificate of A ttend ance
International Office Telephone: 00 44 0870 060 9800
Sami.Haq@westking.ac.uk
https://www.fa cebook.com/Int erna tionalCulinaryDiploma

Course Description
The Inte rnational Pa tisserie Diploma (IPD) is a 24-w eek, h ands -on cer tificate programm e in
baking and pastry educa tion tha t offe rs its students expert tuition, fit for p urpose equipment
and facilities, top -quality ingredients and tuition in classic and contemporary European
recipes. It is the ideal educa tional ex perience for passionate baking and p astry en thusiasts,
and an inspired choice for those wishing to change their career path and pursue a fasttrack experience into prof essional baking and pastry. In tw enty five hours per we ek spread
over four days , students will experience a compr ehensive foundation in the art of b aking
and pastry in modular form ats , all de livered at a maximum student to te ac her ra tio of 12:1.
In each pr actic al session the students will be provided with costed recipes that will support
their individual module journals. The fundament als of level 1 and 2 tech niques are taugh t
in the following modules:
1.
2.
3.
4.
5.
6.
7.
8.

CIEH Level 2 Food Safe ty and Hygiene


Fermented Dough Products
Short Pastries, Flans and T arts
Biscuits, Cakes and Sponges
Classic Savoury Dishes
Hot & Cold D esserts
Sugar & Chocola te Confec tionery
Food Scienc e and Recipe D evelopmen t

Vincent Square, Victoria, London SW1P 2PD

The International Patisserie Diploma (IPD)


1. Chartered Institute of Environmental Health ( CIEH ) Level 2 Food Safety and Hygiene
Students learn the fund amen tal conc e pts of food safety and hygiene. The CI EH Level 2 Award
in Food S afety in C atering qualification is ideal for those working in t he c atering and
hospitality indu stry and gain invaluable knowledge in food hygiene.
Eva lua tio n : CI E H e x t e rn a l w rit t e n e x a m ; Cu m u la t ive a t t e n da n c e g rad e

2. Fermented Dough Products


This module introduces students to the prac tice of cre ating a varie ty of baked goods .
Students examine baking te chnology, learning the different types of flours, sugars, and
yeast, and ho w th e interac tions of these ingredients affec t th e ou tco me in leaven ed,
unleavened, and laminated products from making a lev ain or bre ad start er; how to shape
and bake; and th e a rt of enriched doughs and Viennoiserie.
Eva lua tio n :

W rit t e n e x am : P ra c t ic a l Ex a m 4 h rs; P o rt fo lio ; Cu m u la t ive a t t e n d a nc e g ra d e

3. Shor t Pa stri es, Fl a ns and T ar ts


This modules introduces students to a compreh ensive variety of swee t an d savoury pastes
sweet; lining; shortcrust; choux; suet; hot wa ter; rough puff; and full butter puff pastry. The
students will be preparing and m aking some classic and contemporary applications
associated with swe et and savoury pa stry items. A t the same time, th e stud ents will discover
industry techniques to ensur e th eir p roducts ar e consistent and very comp etently exe cuted,
whilst f urthering their kno wledge in preparing different types of c rusts an d fillings.
Eva lua tio n :

W rit t e n e x am : P ra c t ic a l Ex a m 4 h rs; P o rt fo lio ; Cu m u la t ive a t t e n d a nc e g ra d e

4. Bi scui ts, C ak es a nd Spong es


In this module, students learn to produce a wide variety of classic and modern French
biscuits, cakes and entr emets. S tude nts will bake sponge c akes, cr eat e but tercr eam fillings,
and pipe roy al icing decor ations. T hese cak es will a lso be highlighted with glazes and
chocolate and sugar d ecora tions.
Eva lua tio n :

W rit t e n e x am : P ra c t ic a l Ex a m 4 h rs; P o rt fo lio ; Cu m u la t ive a t t e n d a nc e g ra d e

5. Cla ssi c Sa vour y Di shes


In this short module, students spend one week le arn ing to produce a variety of classic
European dishes/items - preparati on , tasting and cooking savoury food using pastry
applications to prod uce th e dishes . Monday ( fish); Tues day (meat) ; Wednesday (vegetarian ).
Eva lua tio n :

P o rt fo lio ; Cu m u la t ive a t t e n d an c e g ra d e

Vincent Square, Victoria, London SW1P 2PD

The International Patisserie Diploma (IPD)


6. Hot a nd C ol d Desser ts
In this course module, students learn how to r ecre at e classic and cont emporary plat ed
desserts, from souffls to coffee and walnut Dacquoise. Students b ecome familiar with the
flavour and textur e elem ents in successful plated desserts, learning how to use all five
senses to evaluate th em. Students learn and explore classic Fre nch and modern
presentations th at can b e applied to crea ting their o wn plat ed desserts.
Eva lua tio n :

W rit t e n e x am : P ra c t ic a l Ex a m 4 h rs; P o rt fo lio ; Cu m u la t ive a t t e n d a nc e g ra d e

7. Suga r & C hocol a te C onf ecti onery


In this course module, students le ar n how to mak e sugar confectionerie s such as pte de
fruit (fruit pastes ), guimauve (marshmallow), pralin, caramels with salte d butter, chocolat e
caramels, nougats, lollipops, and wine gums. There will be an introdu ctio n to isomalt, with
an objec tive for each student to p roduce a coloured sugar scul pture. S tude nts also learn th e
fundamentals of the scienc e of choc olate, th e principles of tempering, a nd practic e hand tempering high -grade chocola te cou verture. S tudents learn to produ ce a wide range of
chocolate candies including ganache fillings, hand -dipped candies, molded bonbons, and
truffles. The module ends with a cen t re pie ce display using Nougatine and choux buns th e
celebration Croquembouche.
Eva lua tio n :

P ra c t ic a l Ex a m 4 h rs; P o rt fo lio ; Cu m u la t ive a t t e n d an c e g ra de

8. Food Science and Recipe Development


This module underpins the practic al kitchen sessions. The students will be taught in the
laboratory the scienc e behind many f ood appli cations . In addition, the stu dents will be set
a re cipe developmen t proj ect, h aving complete acc ess to the la test pro fessional kitchen
equipment curr ently associated with molecular gastronomy .
Eva lua tio n :

P re se n t a t io n s; P o rt fo lio ; Cu m u la t ive a t t e n d a n ce g ra d e

Final Diploma Exam on week 24


The final exam will provide an opport unity for each studen t and the chef le cturer to witness
the dev elopment and progression of all the at tende es. It is grad ed Pass, Merit and
Distinction and th e mark will be incl uded in all the pr evious assessment grades. The dishes
for the exam are selected from any o f the completed modules.
Eva lua tio n :

P ra c t ic a l Ex a m 4 h rs; P o rt fo lio ; Cu m u la t ive a t t e n d an c e g ra de

Vincent Square, Victoria, London SW1P 2PD

The International Patisserie Diploma (IPD)

Summary
The over-a rching aim of this fast -tr ack course is to p resent students w ith a compreh ensive
understanding of Baking and Patisserie at levels 1 and 2.
In doing so, students will acquire a b road foundation in the classical skills required to work in
the top professional kitchens of the world. The following is also included in the course:
Access to the Colleges Virtual Kitche n and Resources website giving you practical support
in your studies
Further demonst ra tions with industry Chefs in Pa tisserie and Confe ctioner y
Complimentary copies for the Professional Chef Se ries course books
Industry visits to employers, c ate ring suppliers and food produ cers as w ell as to some of
Londons top kitchens and m arkets
Grad uation
This will take place a t the end of Mar ch and students and invit ees will experience a champagne
reception at Westminster Kingsway C ollege.
IPD Final Certificate
It is importan t to no te th at the IPD final cer tificate will illustrate individual module gr ades, the
final exam grade, and a final over -arc hing grade.

Vincent Square, Victoria, London SW1P 2PD

The International Patisserie Diploma (IPD)


Entry requirements
There are n o formal entry requireme nts. Applicants need to have a high l evel of motivation
and a prov en commitmen t to hard wo rk. All applicants will have to submit the following:
WKC application form
Provide educ ational achiev ements wi th evidence
Provide any fur ther qu alifications with evidence
International students will also have to provide the following:
Valid passport
Visa forms
Immigration history
All applicants will be assessed on application and invited for an interview. We will take into
consideration your education achiev ements and any work experien ce th at you have. For
International applicants, you will nee d to h ave completed your second ary school education
with an IELTS score of 4.5 or equivale nt English qualification and submit proof. Westminster
Kingsway College is a UKBA Tier 4 Hig hly Trusted Sponsor (HTS). All of our students ar e
guarante ed a compreh ensive progra mme of support, with courses and te aching.

Do you want to advance your culinary career?


You may alre ady hav e valuable work and life experiences. Bu t t o th rive i n todays rapidly
developing cate ring and hospitality industry, you need to have the complete pack age which
are; skills, knowledge, experience, an d educa tion.
In the Culinary Arts Departmen t yo ur gastronomic education will transform the way you
perceive food and i t will develop the way you think about th e conc epts of agriculture and
the appr eciation of ethic al sourcing.
A Westminster Kingsway Culinary Ar ts student will not only b enefit fro m an ou tstanding
placement rate, thanks to th e colle ge's industry -wide reputation for ex cellence but the
possibility of future training leading to th e Founda tion Degre e in Culinary Arts.
London boasts some of the top industry employers who look to West minster Kingsway
College gradua tes first to hire as thei r chefs of the futur e.
Westminster Kingsway College is proud to be members of the following organizations who
help support, nurture and develop ou r past, presen t and future chef stude nts:

Vincent Square, Victoria, London SW1P 2PD